Muttar Poori (Poori with Green Peas)

Muttar poori (Green peas stuffed poori) is tasty deep fried bread which is prepared with whole wheat flour dough and stuffed with coarsely crushed spicy green peas. Green peas and poori are very popular in north Indian cuisine. These pooris can be enjoyed for breakfast as well as dinner or lunch. These pooris not only taste awesome hot but they taste wonderful when they are cold.Muttar pooris are perfect food to take along for long journey because they are very filling and normally no side dish is needed with these pooris, just make a roll and eat it

Ingredients for dough:

2 Cups of whole wheat flour¾ Cup of water or as required making the doughIngredients for stuffing:

1. Place the whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes. Dough should be stiff enough to roll without or very little dusting.

2. Once dough become soft and smooth just the right consistency, take some oil in your palm and roll the dough, make a ball and put it back into the bowl and cover it and leave it aside for at least ½ hour. Food processor or dough maker could be used to make the dough.

Directions for making the stuffing:

1. In a pan on medium heat add 1 tablespoon oil, cumin seeds , and asafetida and fry. Once the cumin seeds become brown, add green peas, grated ginger, chopped green chilies and salt and mix, cover the pan and let them cook for 15 to 20 minutes or until green peas become tender, stirring periodically.

In a pan add oil, cumin seeds and asafetida and fry

Add the green peas

2. Once green peas become tender and all the water evaporated , sprinkle mango powder, and chopped coriander leaves mix and cook for few minutes. Turn the stove off. 3. Transfer the green peas into a bowl and with a fork or cooking spoons mash them a little. Ensure that green pea stuffing is not watery. Keep it aside.

Add grated ginger, chopped green chilies

Mashed green peas

Directions for making of the Poori:

1. Take extra flour in a plate for dusting.

2. Heat 3 cups of oil in a medium size kadhai (Indian frying pan) or in a frying pan. It should be at least 2 inches depth in a small kadhai or frying pan.

3. When oil start smoking that means it is hot enough, to test drop a small ball of dough in the hot oil, if the dough start sizzling and comes up it means it is the right heat but if it become too dark quickly it means oil is too hot, turn the heat down.

Flour for dusting

Heat the oil

4. Knead the dough with wet hands for a minute, and then roughly divide the dough into 30 equal parts without forming into the balls.

5. Oil your hand slightly and take a portion of the dough and roll it in between your palms into a small ball. Place the ball into flour and press gently, dusting on both side.

6. Now place the ball on the rolling board or on a chackla (Indian roti rolling board) and with the help of a rolling pin roll into a small circle.

Place the ball of dough on the rolling board

Roll the dough in a small circle

7. Now place about 1 teaspoon of stuffing in the centre of the circle. Fold the edges in wards like you do in a dumpling, ensuring that no filling is exposed.

8. Place the stuffed ball into the flour and press gently, dusting on both sides. Keep in mind that stuffing should not come out .

Place the stuffing in the center of the circle

Fold the edges inward

9. Place the stuffed ball on the rolling board, and vary gently roll into a 4 “to 5”circle.

10. If you have difficulty in rolling without dusting then dust a little and roll but try to dust as little as you can, or you could use oil to roll, as you prefer. Excess flour will cause a burned residue in the frying oil.

11. Now pick the poori and very gently slip it into hot oil and immediately with the help of a slotted spoon or pierced spatula press very gently all around the poori , this will help the poori to puff up, then flicker some hot oil. Most of the time muttar poori puffs up a little because of green peas.

Roll the poori into 4" to 5" circle

Gently slip the poori in hot oil

12. Now flip the poori over to the other side and fry until golden brown. It takes less then a minute to fry the poori.

13. Once both side become golden brown lift the poori with the spatula and shake all the oil out, take the poori out from the hot oil and place it on a plate over paper towel, so that all the extra oil absorbed by the towel. Repeat until all the pooris are made.

Press the poori with the spatula

Muttar poori is fried

Place the poories over paper towel

Tips:1. Mix ¼ cup of fine chop onions with green peas while cooking or in the green pea mash.2. If you prefer boil the green peas then mash them, then add the spices and other ingredients to your taste. Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.Thank you Geeta Seth